Red Pepper and Goat Cheese Frittata

This Goat Cheese frittata is made with simple and delicious ingredients that come together with no need for a crust! This recipe is clean, healthy and low in carbs and packed with flavor!

A simple combination of eggs, roasted veggies and goat cheese makes delicious and elegant frittata that is great for breakfast, brunch, or lunch!

What is Frittata?

A frittata is an Italian dish that resembles a crustless quiche or an open-faced omelet. It’s made with eggs, cheese, and a combination of other ingredients. The cooking process begins on the stovetop until the edges are set and is finished in the oven under a broiler to form a beautiful golden brown crust.

Frittatas are versatile and customizable, making them a great choice for breakfast, brunch, lunch, or even dinner. They can be served warm or at room temperature and are commonly sliced into wedges for serving.

Ingredients for Red Pepper and Goat Cheese Frittata

• Eggs: Are a key ingredient in a frittata, providing the base and structure for the dish.
• Milk: 1/4 cup of goat or almond milk is whisked with eggs for a creamier textured frittata.
• Salt and Black Pepper: These seasonings add flavor to the frittata, enhancing its taste.
• Olive Oil: This is used for sautéing ingredients and preventing sticking in the skillet.
• Yellow Onion: Add a savory and aromatic flavor to the frittata.
• Sweet Red Peppers: Contribute a sweet and slightly tangy taste as well as vibrant color.
• Garlic: Fresh garlic cloves, provide a pungent, aromatic flavor to the dish.
• Tomatoes: Grape tomatoes for top and egg mixture. Add juiciness, fresh, and slightly acidic flavor.
• Goat Cheese: Is a creamy and tangy cheese that adds richness to the frittata.
• Spinach: Contributes a mild, earthy taste and a pop of green color.
• Green Onions: Offer a mild onion flavor and a touch of color.
• Parsley: For garnish. Is an herb that adds a fresh, herby aroma and flavor.

Red Pepper and Goat Cheese Frittata Recipe

For the Egg Mixture

• 6 large free-range eggs (1 1/3 cup/319g)
• 1/4 cup goat milk or almond milk (60ml/57g/2 oz.)
• 1/8 teaspoon (0.6g) pink or kosher salt, to taste
• 1/8 teaspoons (0.6g) freshly ground four-blend or black pepper, to taste

For the Vegetables

• 2 teaspoons (10ml/9g) olive oil, more if needed
• 1/4 cup (40 g) yellow onion, finely diced
• 1/2 cup (75g), about 2 medium sweet red peppers, finely diced
• 1 small clove garlic (1/2 teaspoon/3g), minced
• 1/4 teaspoon (1.5g) pink or kosher salt, to taste
• 1/4 teaspoon (0.6g) freshly ground four-blend or black pepper, to taste
• 1/4 cup (50g) fresh red tomatoes, diced
• 4 tablespoons (2oz./57g) goat cheese, crumbled
• 1/3 cup (20g) fresh spinach, thinly sliced
• 2 tablespoons (12g) green onions or chives, chopped

Topping

• 8-10 whole grape tomatoes
• Garnish: 1 tablespoon (4g) fresh flat-leaf parsley, finely chopped
• Garnish: 1 tablespoon (6g) fresh green onions, or chives, chopped

Recommended Equipment

• Skillet: Oven-proof 8-inch skillet to cook frittata on the stove and transfer into the oven.
• Mixing Bowl: Used to whisk the eggs with milk.
• Whisk: For beating and mixing the eggs with milk.

How to Make Red Pepper and Goat Cheese Frittata

Preheat the Oven: Adjust the oven rack to the middle position and preheat your oven to 425°F (220°C).

Prepare Ingredients: Chop the onions, red pepper, and fresh garlic cloves. Dice the tomatoes, and reserve 8-10 whole cherry tomatoes for topping. Thinly chop the spinach to ensure it wilts quickly, green onions and parsley.

Cheese: If your goat cheese is in block form, crumble it ahead of time so that everything is ready as the cooking process goes quickly. You can use soft or melting cheese like feta, mozzarella, or white cheddar cheese.

Whisk Eggs: In a mixing bowl, whisk the eggs with 1/4 cup (60ml) of goat or almond milk, salt, and black pepper. Continue to whisk until the eggs turn pale yellow. Set aside.

Sauté Vegetables: Heat olive oil in an oven-proof, 8-inch (20.32-cm) skillet (non-stick or a well-seasoned cast iron pan is best) over medium heat until shimmering. Add the chopped onion and red peppers. Sauté for 3-5 minutes until they begin to soften. Add the garlic, salt, and black pepper and sauté for an additional 30-60 seconds until fragrant. Stir in the diced tomatoes and cook for another 1-2 minutes until the tomatoes start to release their juices.

Note Skillet: Ensure your skillet is oven-proof since the frittata is a stove-to-oven dish.

Pour Egg Mixture: Reduce heat to low-medium and pour the whisked egg mixture over the sautéed vegetables in the skillet. Make sure to use medium-low heat to avoid browning the eggs too quickly.

Form Curds: Stir gently using a heat-proof spatula, scraping the bottom of the skillet until large curds form, but the eggs are still wet/runny, about 1 minute.

Add Goat Cheese and Spinach: Gently fold in 1.5-ounces (42.75g) of goat cheese, spinach, and green onions just until combined, being careful not to break the curds and not to overmix to keep the texture light and fluffy. Cook for 30 seconds.

Top With Cheese and Tomatoes: Smooth the egg mixture into an even layer and top with the remaining 1/2-ounce (14.25g) goat cheese and grape tomatoes.

Bake (8-inch/20cm): Transfer the skillet to the preheated oven and bake until the frittata is slightly puffy and the surface bounces back when lightly pressed, and the top is golden brown, for about 10–12 minutes. Keep a close eye on it to prevent burning.

Tip Fully Cooked: Insert a toothpick or knife into the center. It should come out clean.

Size Options: For larger 12-inch (30-cm) frittata, double the recipe. Use a 12-inch (30-cm) skillet. Bake for 15–20 minutes. For a 6-inch (960ml/4 cups/ 15.24cm-dish/skillet) makes smaller and taller frittata bake for 25 minutes.

Garnish: Remove the frittata from the oven (remember that the skillet handle will be hot!) and let it cool for a few minutes. Sprinkle chopped green onions and parsley over the top for a fresh garnish.

Slice and Serve: Cut the frittata into wedges, just like a pie. Serve it hot or warm, and enjoy your Goat Cheese Frittata as a light breakfast or brunch. For lunch, pair it with a simple green salad as a side dish.

Storage & Serving

Frittatas are excellent for meal prep because they can be made in advance and provide a delicious, protein-packed meal. They make a quick and convenient grab-and-go breakfast or lunch.

Meal-Prep: Slice into individual portions and refrigerate so that you have slices ready for any time of day, or divide frittata portions into meal-prep containers with salad, protein, or veggies.

Storage: Cool frittata to room temperature, transfer it to an airtight container, or wrap it tightly with plastic wrap. Store the frittata in the refrigerator. It can be kept for up to 3-4 days.

Reheating:

• Whole Frittata: Reheat the frittata in a 350°F (175°C) oven on a baking sheet or in a skillet, covered with foil, for about 15-20 minutes or until it is heated through.
• Individual Slices: Heat on medium-low in 30-second intervals until warmed through.

Serving Suggestions

• Avocado: Enjoy with slices of creamy avocado for added richness.
• Salsa: Top with fresh salsa or pico de gallo for an extra burst of flavor.
• Roasted Vegetables: Serve with a side of roasted vegetables for a wholesome and colorful plate.
• Salad: Enjoy a slice of frittata with a side salad dressed in light vinaigrette for a balanced meal.
• Soup: Pair with a bowl of soup for a comforting lunch or dinner.
• Crusty Bread: Serve with a slice of crusty bread or a baguette for a hearty and satisfying meal.
• Meal Prep: Including simple salad, roasted veggies, or a slice of bread to make a complete meal.
• Breakfast and Lunch: Frittatas can be enjoyed for both breakfast and lunch.
• Brunch: Serve alongside fresh fruit, pastries, and yogurt for a delightful brunch spread.

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